This is a vegetarian vegetable dish. We just made this for the first time on Sunday and it’s already one of my favorites. Like other Ethiopian dishes, it would be very easy to double or triple, or alter the quantities of several ingredients. For example, if you want to use more or less potatoes or carrots or cabbage, it’s fine. Just make sure that if you increase the amount of vegetables, you increase the other flavoring ingredients.
2-3 onions, chopped
1/3-1/2+ cup canola oil
1-2 tbsp. turmeric
3/4 cup water
4-5 Yukon gold potatoes, cut in half lengthwise then sliced into 1/4-1/2 inch pieces
3-4 carrots, chopped into stick-shaped pieces
1 head green cabbage, chopped
6 scallions (white parts with some of the green), chopped
1 1/2 tbsp. dried basil (you can use fresh basil- the store just didn’t have any that day)
finely chopped garlic (see note at bottom)
finely chopped ginger (see note at bottom)
salt (to taste)
2 jalapeno peppers, seeds removed and sliced into thin strips
In a large pot, cook the onions, stirring occasionally, on medium/medium-high heat until they start to soften and turn translucent, about 5-7 minutes. Add the oil (as much as your arteries can take!) and cook until the oil gets hot. Add the turmeric, stir to ensure the it is evenly distributed, and cook for another few minutes (and please be sure to take a second to enjoy the aroma). Add the scallions and cook for another minute or two. Add the water and bring to a boil on medium-high heat. Once the water is boiling, add the potatoes, stir, and cover. Since the potatoes take longer to cook than the other vegetables, let them cook for at least 5-10 minutes. Then add the carrots, cover again and allow them to cook for several minutes, and add the cabbage. Add the salt and continue cooking until the cabbage starts to shrink and soften. When the potatoes are almost finished cooking, add the basil, ginger, garlic, and jalapeno peppers and cook until the vegetables are tender.
***It’s really hard for me to pin down how much garlic and ginger to use, as I keep large quantities of both freshly chopped in the refrigerator and just dump a bunch in when I’m cooking. I would guess that I use roughly five or six cloves of garlic and a 1 1/2 inch piece of ginger, finely chopped. Really, I have no idea. I would ALWAYS err on the side of adding too much of these. You can never have too much flavor, you know?